Swine Industry After completing this unit of instruction, students will be able to: Pork has changed in the last 20+ years A. Define terms relating to swine production; B. List common swine breeds and characteristics; C. Classify breeds of swine by their purposes & types; D. Explain pork production systems, production practices, and facility needs; E. Explain the importance of the swine industry and its contributions; and F. List important points to consider when selecting a swine breed and judge a class of market hogs. Today's pig yields a pork loin with: 77% less fat 53% fewer calories! In the late 1970s Americans became aware of the link between fat in their diet and health. People began changing their diet: Between 1979 and 1985, demand for pork fell 4 percent per year. Sales of chicken surged. America s change in diet revolutionized the pork industry Science improves the pork you buy today. Since 1983, fat content of pork has been reduced 31%. Many pork cuts have less cholesterol than chicken. Improved Feed How?????? Improved Environment Improved Genetics Objective A: Define terms relating to swine production Swine Terms Sow: female pig that has produced litters Gilt: young female pig which has not produced young Barrow: Male hog that has been castrated while quite young Boar: male hog of breeding age 1
Objective A: Define terms relating to swine production Swine Terms Weaner pig: young pig that no longer relies on the sow s milk. Pure Bred: an animal carrying only one blood line. Mongrel: an animal of nondescript or mixed breeding Pedigree: a written record of an individual animal s parentage and ancestry. Farrow: Process of a female pig giving birth Landrace Originated in Denmark Drooped ears Known for their maternal instincts White Berkshire Originated in England Black with white legs, snout and switch Erect ears Once kept at Buckingham Palace Well known meat breed Chester White Originated in Chester County, Pennsylvania White Drooped ears Mothering breed, produces large litters Hampshire Originated in the United States Oldest American breed Black with a white belt Small, erect ears Well-known meat breed Hereford Originated in Missouri Developed from crossing Berkshires and Durocs Red with white face, legs and underline Drooped ear 2
Poland China Originated in the US Black with white snouts, legs and switch Generally poor mothers Drooped ears Spots Developed in Indiana Black and white spots Drooped Ear Efficient feeders Noted for rapid weight gain Yorkshire Originated in England White Large, erect ears Known as The Mother Breed Produces large litters Objective C: Classify Breeds of Swine by their purposes and types Swine Types Lard Type- Known to carry a lot of fat example: Berkshire, Poland China, Bacon Type- Known to be long and have a deep side example:tamworth, Yorkshire Meat Type- Produce a lot of meat in general example: All other breeds Swine Production Systems Production systems: 1- Farrow to Finish: Pigs are farrowed and raised til ready to harvest all at the same facility. 2-Feeder Pig System- Farrows pigs and raises and sells after weaning. (about 40 lbs) 3- Finishing Feeder Pig System- Buys weaned pigs and raises til ready to harvest. 4- Purebred System: Goal is to produce high quality registered breeding stock for use by commercial facilities. -Least common Circle 4 Farms Milford, UT Farrow to Finish 12 th largest in the world. Circle Four markets 24,000 pigs each week. Most commercial pigs are raised in buildings such as this. These building are thermostatically controlled but do have windows with automatic curtains. 3
General Swine Management: Fresh water Adequate feed (usually corn) Heat in winter or cooling in summer Trivia: Why do pigs like the mud? Facts about Pigs!!! How much do newborn piglets weigh when they are born? 3 to 5 pounds How much do pigs weigh when they go to market at 6 months old? 250 pounds Piglets 1- Clip Needle Teeth 2- Castrate males 3- Notch ears: method of identifying pigs -Used instead of ear tags because pigs easily rub tags out Litter# 27+3+1=31 Pig# 9+1=10 Litter# 9 Pig# 1+3=4 81 9 27 9 3 Pig s RIGHT= Litter number 1 1 Pig s LEFT= pig number Litter# 27 Pig# 9+3+1=13 Litter# 81+1=82 Pig# 9+1+1=11 FACTS about PIGLETS Nurse (drink milk from the mother (sow) Nurse every hour for the first three weeks Need to be kept warm at 90 degrees (heat mat or heat lamp) Sows Farrowing Crate Used to prevent sow from laying on piglets 4
More Facts about about Sows How long is the gestation period of a sow? 3 months, 3 weeks and 3 days A sow has two litters per year (all her piglets are called a litter) Sows average 8 to 12 piglets in a litter Swine Contributions The average consumer in the U.S. eats fifty pounds of pork per year. Byproducts from Pigs Byproduct= A secondary or incidental product. NOT the original intention. Crayons Chalk Cement Dye Jello Paint brushes Plastic Makeup Matches Antifreeze Weedkillers Dog Food Linoleum Medical Contributions Heart Valves Insulin Pigskin Research Nutritional Facts about PORK Protein Iron Zinc Vitamin B Thiamine Builds and repairs body tissues Helps with energy production Enhances and protects bones Ensures healthy nerve tissue Builds and repairs nerves and muscles Pork and the Rural Economy Pork Industry consumes 10% of the total US corn crop - 1.2 billion bushels. Pork Industry consumes 27% of all soybean meal - 424 million bushels. 5
Steps to Judging. Swine 1. View animal from the ground up, then from the rear and work forward 2. Rank based on the traits of importance they possess Ranking of Traits Market Hog 1. Degree of muscling 2. Growth 3. Capacity or volume 4. Degree of leanness 5. Structure and soundness 1- Degree of Muscling 1-Center width of Hams 1- Degree of Muscling 2- Width of Base 1- Degree of Muscling 3- Shape -Good= Large pork chops on both sides of the backbone give the extreme butterfly shape 2- Growth Rule of thumb: Heaviest pig = fastest growing pig Lightest pig = slowest growing pig. Hogs sold by the pound Pigs need to grow at a high rate and reach market weight at an early age -Bad= very smooth over top and no shape to muscle 6
3- Evaluating Capacity and Volume Width Depth Length 4- Degree of Leanness Fat (determined by body width, depth, and length) Lean 5-Evaluating Structure and Soundness Bad=Straight hock 1- Hock 5-Evaluating Structure and Soundness 2- rump Bad=Extremely Steep Good rump- allows for fluid movement Bad= Swollen or Puffy hocks Well formed hock 5-Evaluating Structure and Soundness 3-shoulders Bad= Too straight Good slope- ease in movement #1 Judge Class Overall: -Can the hog move easily? -Is it limping? 7
#2 Judge Class #3 Judge Class #4 Judge Class 1 2 3 3 1 2-4 4 Score Go to: http://livestock.colostate.edu/ youth/judging/index.html Judge Market Hog Class 2 & 3 Hampshire Gilts Crossbred Gilts Write your placing 8
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